Chewy Nut Cookies

These are absolutely irresistible. One batch makes around 30, and if you can leave them, they will keep for a few days in an air-tight jar. However, they're absolutely at their best when freshly baked, so go ahead and have seconds. (If you want to keep some, the freezer is your best option. Then you can gently re-heat in the oven when you want to eat them.)

Make sure to leave a lot of room - these will spread. As you can see in the picture, I ended up with an entire cookie sheet full of cookie, and had to cut mine into squares. But whatever - the taste is the same.

If you feel like a bit more effort, you can roast and peel your hazelnuts before baking. I never bother.

Chewy Nut Cookies
Makes 30

200 g hazelnuts
25 g butter
2,5 dl (1 cup) sugar
2 eggs

Preheat the oven to 200°C. Put aside 30 whole hazelnuts, and grind the rest finely in a grinder or in a food processor.

Melt the butter and let it cool a bit. Add the nuts, sugar and the eggs, and mix until uniform. Place spoonfuls well apart on a lined cookie sheet, and top each cookie with a reserved hazelnut. Bake for about 10 minutes. Don't burn yourself eagerly trying to stuff one into your mouth - they cool very quickly.

Nötkakor